Name: Tomato and onion tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 50.00 g butter; 375.00 ml flour wholewheat; salt and freshly ground black pepper; 1.00 eggs yolk only; 60.00 ml water; 30.00 ml fresh chillies 573; 2.00 red onion sliced; 30.00 ml sugar granulated; 15.00 ml wine white; 30.00 ml tomatoe paste; 2.00 tomatoes large, wedges; fresh chives chopped, to garnish

Recipe Disclaimer

Tap for method

Ingredients (12)

50.00 g	butter
375.00 ml	flour — wholewheat
	salt and freshly ground black pepper
1.00	eggs — yolk only
60.00 ml	water

FILLING

30.00 ml	fresh chillies — 573
2.00	red onion — sliced
30.00 ml	sugar — granulated
15.00 ml	wine — white
30.00 ml	tomatoe paste
2.00	tomatoes — large, wedges
	fresh chives — chopped, to garnish

Tap for ingredients

Method:

1. Rub the butter into the flour until it resembles fine breadcrumbs. Season and bind with the egg yolk and water.
2. Roll out the pastry on a lightly floured board and then press it into the sides of a loose-bottomed 23 cm flan dish, lightly oiled with olive oil. Place in the fridge for 30 minutes.
3. Fry the sliced onion in half the oil until translucent but not brown. Add the sugar and cook for another 5 minutes, then stir in the wine and set aside.
4. Bake the pastry blind. (Prick the base, then cover with a sheet of greaseproof paper weighed down with rice or dried beans. Bake at 200 ºC for 15 minutes, then remove the paper and beans and cook the pastry for a further five minutes to dry out the base.) While the pastry is still hot, brush the sun-dried tomato paste over the base.
5. Pile in the onion and arrange the tomatoes over the top. Drizzle the remaining olive oil and some oil from the sun-dried tomato paste over the tart and bake at 180 ºC for 15 to 20 minutes. Garnish with chives.